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Dish of 17 Sep 2007
ROMAN STYLE SWEET AND SOUR ONIONS
6 servings
A side dish of pearl onions in this tangy sweet and sour sauce is a very tasty accompaniment to roast pork.
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1 kg pearl or small white pickling onions
30 ml (2 tablespoons) olive oil
15 ml (1 tablespoon) butter
30 ml (2 tablespoons) of bacon bits
salt and ground black pepper to taste
5 ml (1 teaspoon) tomato paste
125 ml (1/2 cup) white wine vinegar
125 ml (1/2 cup) water
30 ml (2 tablespoons) sugar
1. Blanch the onions in boiling water for 30 seconds. Drain and rinse under cold running water. Cut a tiny cross with a sharp knife on the root side of the onion and remove the tough outer skin.
2. Heat the olive oil and butter in a heave frying pan large enough to hold the onions in one layer. Add the bacon bits and sauté a few minutes until golden.
3. Add the onions and gently brown them on all sides, shaking the pan from time to time. Season the onions with salt and freshly ground pepper.
4. Mix together the tomato paste, vinegar, water and sugar. Pour the mixture over the onions, cover the frying pan and simmer the onions over low heat until the onions are tender. Transfer the onions with a slotted spoon to a bowl and reduce the sauce until slightly thickened. Correct the seasoning. Return the onions to the pan and shake to glaze. Serve at once.
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